Ingredients
1 tsp. cornstarch
1/4 tsp. fine sea salt
1 lb. boneless, skinless chicken thighs (cut into 1/2-by-2-inch strips)
1/4 cup canola or vegetable oil
4 tsp. garlic (minced)
3 - 4 tbsp. red curry paste
8 oz. long beans or green beans (cut into 1-inch segments (about 2 cups))
2 tsp. oyster sauce
1 1/2 tsp. sugar
12 makrut lime leaves (thinly sliced crosswise)
jasmine rice (for serving)
Directions
- 1
Marinate the chicken: In a medium bowl, stir together 2 tablespoons water with the cornstarch and salt. Add the chicken and stir vigorously to combine.
- 2
Add the oil to a wok or large nonstick skillet and heat over medium. Add garlic and stir until the garlic is fragrant, about 30 seconds.
- 3
Add the curry paste and mash it into the oil until fragrant, darkened and starting to crumble, about 3 minutes.
- 4
Add the chicken mixture and cook, stirring frequently, until the chicken is no longer pink, about 4 minutes.
- 5
Stir in the long beans, oyster sauce and 1/4 cup water and cook, stirring occasionally, for another 3 minutes, until chicken is cooked through.
- 6
Add the sugar and lime leaves and cook for 1 more minute.
- 7
Serve over rice, or with rice on the side if serving with additional items.